Early Fall Roasted Vegetables

This is one of the simplest preparations of vegetables that I know of, but has surprising depth of flavor. There are multiple variations of this dish served across the Caucasus, but I like the flavor of mixing up North American brightly colored, nutrient-rich vegetables.  I finish the dish with chopped fresh, herbs and another light drizzle of sunflower oil.  Makes a nice side or even a light main dish with a side of crusty bread.


1 small red cabbage, cored and cut into 4 wedges

2-3 carrots of various colors (orange, purple, yellow), scrubbed and cut into thick chunks

1 green zucchini, thickly sliced

1 yellow zucchini or yellow crookneck squash, thickly sliced

1 small red onion, quartered

1/2 head cauliflower, stalks and florets, cut into 8 pieces

2 tablespoons sunflower or olive oil, divided

pinch fine kosher salt

freshly ground black pepper

pinch red pepper flakes

1 large tomato, thickly sliced

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives


1. Preheat the oven to 400F.  Spread out the cabbage, carrots, zucchini/squash, red onion, and cauliflower in a large, shallow roasting pan.  Drizzle 1 tablespoon of the oil over the vegetables and sprinkle with the salt, black pepper,  and red pepper.  Toss lightly with your hands or two large wooden spoons.

2.  Place the pan in the preheated oven and roast the vegetables, undisturbed, for about 30 minutes.  Remove the pan from the oven - the edges of the vegetables should be a little charred.  Place the sliced tomatoes on top of the vegetables and roast everything together for another 15 minutes.

3.  Remove the pan from the oven and drizzle over the remaining 1 tablespoon of oil, then sprinkle over the dill and chives.  Serve warm or at room temperature.